Name: Fish and Bamboo-Shoot Curry recipe by Christina Panmei at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Kilo - Rohu Fish curry cut; 2 Tbsp - Mustard Oil; 2-3 - Big Tomatoes cut into 4 equal pieces; 2 - Big Onions diced; 1 Cup - Bamboo-Shoot; 5 - Green Chillies slit in half; 1 - Garlic Pod the cloves crushed; 2 Tsp - Turmeric Powder; 1/2 Tsp - Red Chilli Powder; 500 ml - Water; 1 Cup - Spring Onion Greens chopped; Salt as per taste; 1 Tsp - Red Chilli Powder; Oil to deep fry Fish pieces

Ingredients Serving: 4

1 Kilo - Rohu Fish curry cut
2 Tbsp - Mustard Oil
2-3 - Big Tomatoes cut into 4 equal pieces
2 - Big Onions diced
1 Cup - Bamboo-Shoot
5 - Green Chillies slit in half
1 - Garlic Pod the cloves crushed
2 Tsp - Turmeric Powder
1/2 Tsp - Red Chilli Powder
500 ml - Water
1 Cup - Spring Onion Greens chopped
Salt as per taste
1 Tsp - Red Chilli Powder
Oil to deep fry Fish pieces

Instructions

Marinate the fish pieces with a teaspoon each of red chili powder and turmeric powder. Add salt, mix, and keep aside while you heat up the oil. Once the oil is hot, deep fry the fish till the pieces are evenly browned on both side.
Taking a pan, heat 2 Tbsp of mustard oil till the raw smell is gone or till you see the oil begin to smoke. Add the diced onions and fry till translucent.
Now, add tomatoes, green chilies, garlic pods, and remaining turmeric powder, stirring it well to combine, about 5 - 8 minutes.
Then, put in the bamboo-shoot and water, cover the pot, and cook till the water starts boiling. Let boil for some time, after which you may reduce the flame to simmer and cook for about 10 to 15 minutes.
Finally, add the fried fish pieces, cook for another ten minutes, put in the spring onion leaves. Turn off flame, give the curry a gentle stir making sure not to break the fish pieces, and curry is done.

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